Journal Description
Beverages
Beverages
is an international, peer-reviewed, open access journal on beverage research and development published quarterly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, ESCI (Web of Science), FSTA, CAPlus / SciFinder, PubAg, and other databases.
- Journal Rank: JCR - Q2 (Food Science and Technology) / CiteScore - Q1 (Food Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 20.6 days after submission; acceptance to publication is undertaken in 3.9 days (median values for papers published in this journal in the first half of 2024).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.0 (2023);
5-Year Impact Factor:
3.3 (2023)
Latest Articles
Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety “Agiorgitiko”
Beverages 2024, 10(3), 63; https://doi.org/10.3390/beverages10030063 - 19 Jul 2024
Abstract
The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and
[...] Read more.
The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and development remain indispensable. Our research team adopted standardized methodologies from the organoleptic evaluation of olive oil and the sensory analysis of milk and dairy products, which served as the foundation for creating a robust and repeatable methodology for the recruitment, selection, training, and monitoring of assessors for wine sensory analysis. A statistically validated method for wine sensory analysis was developed during this study. Simultaneously, a comparative study involving two distinct groups of candidate assessors was conducted, with one group trained in the organoleptic evaluation of olive oil and another untrained in this area, aiming to compare the effectiveness of untrained and trained assessors in further training for wine evaluation. Finally, the developed method was applied to sensorially evaluate 25 PDO Nemea wine products. Based on the results, it appears that the proposed method for recruiting, training, and selecting assessors is reliable and leads to sensory panels with excellent reproducibility. Furthermore, it establishes that assessors from an olive oil organoleptic evaluation panel have a higher likelihood of being selected as assessors for a wine sensory analysis panel.
Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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Open AccessArticle
Study of Ultrasound-Assisted Technology for Accelerating the Aging Process in a Sugar Cane Honey Spirit
by
Santiago Caicedo-Narváez, Juan Felipe Aldana-Heredia and Nicolas Ratkovich
Beverages 2024, 10(3), 62; https://doi.org/10.3390/beverages10030062 - 17 Jul 2024
Abstract
This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ultrasound treatment and
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This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ultrasound treatment and ethanol concentration during the maturation stage were studied. A sugar cane honey spirit was produced. The ultrasound treatments were applied to the distilled product to extract the color, aroma, and flavor compounds from the white oak chips used. Trials of spectrophotometry-evaluated color and e-sensing technology were applied to assess flavor and aroma. Very distinct color changes were obtained, indicating that ultrasound treatment facilitates the extraction of color compounds from the oak chips. The flavor profile obtained was similar to the one obtained for the unaged reference, indicating that the accelerated aging treatment may not influence flavor in a significant manner. The aroma profile achieved most descriptors found in the commercial rum aroma profile, indicating that the aging method studied influences the aroma profile. In general, the methods used allowed us to produce an aged spirit, offering a reduction in maturation time over the traditional system and a similar sensory profile for the final product.
Full article
(This article belongs to the Special Issue Wine and Spirits)
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Open AccessArticle
Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine
by
Truong Bao Ngoc, Pham Van Thinh, Dang Thuy Mui, Le Hanh Uyen, Nguyen Ngoc Kim Ngan, Ngo Thi Kim Tran, Pham Hoang Tien Khang, Le Quang Huy, Truong Ngoc Minh and Nguyen Quang Trung
Beverages 2024, 10(3), 61; https://doi.org/10.3390/beverages10030061 - 11 Jul 2024
Abstract
Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation
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Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation parameters for red dragon fruit wine, specifically examining yeast-strain selection, juice-to-water dilution ratios, and yeast concentrations. Saccharomyces cerevisiae RV002 emerged as the optimal strain due to its robust performance and adaptability under adverse conditions. The study identified a 50% dilution ratio as ideal for maximizing clarity and the sensory attributes of the wine, whereas dilution ratios exceeding 90% significantly reduced ethanol content below acceptable commercial standards. An optimal yeast concentration of 1 g/L was found to balance microbial suppression and alcohol yield effectively; deviations from this concentration led to microbial contamination or impaired fermentation dynamics. Fermentation markedly altered the biochemical properties of Hylocereus polyrhizus, reducing sugar and vitamin C levels while increasing polyphenol content and antioxidant activity, thereby enhancing potential health benefits. These findings underscore the transformative effects of microbial activity on the substrate’s chemical landscape and highlight the potential of tailored fermentation strategies to enhance the utility and value of underutilized fruits in sustainable agricultural practices.
Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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Open AccessArticle
Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects
by
Selene Ollani, Caterina Lo Presti, Dario Donno, Ilaria Stura, Nicole Roberta Giuggioli and Cristiana Peano
Beverages 2024, 10(3), 60; https://doi.org/10.3390/beverages10030060 - 11 Jul 2024
Abstract
Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South
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Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as it is consumed with cuia and bombilla. Trying to expand mate culture and export it towards Europe makes it necessary to offer this drink in a new guise that sets it apart from traditional preparation patterns. In this instance, the introduction of green tea mate may represent a solution. This innovative product comes from I. paraguariensis sprouts, which are further processed and consumed as green tea from Camellia sinensis. The present study aimed to investigate the physico-chemical and nutraceutical characteristics and consumer perceptions towards the visual aspect of the innovative green tea mate (L1, L2, and L3) compared to commercial traditional Brazilian mate (CI and CB) and roasted mate (L). Moreover, a preliminary sensory evaluation with untrained panellists was carried out. Significant results were detected, highlighting the higher content of bioactive compounds in the innovative product. Total Phenolic Content (TPC) almost doubled in green tea mate (L1 117.14 mg GAE/g d.p., L2 128.10 mg GAE/g d.p., L3 126.21 mg GAE/g d.p.) compared to the other samples (CI 71.91 mg GAE/g d.p., CB 54.23 mg GAE/g d.p., L 34.16 mg GAE/g d.p.) (p < 0.05). Considering caffeine, batches L1 and L3 had a content of 3.68 mg/g d.p. and 3.58 mg/g d.p., respectively, significantly higher when compared to the amount retrieved in the CB sample, 1.57 mg/g d.p. (p < 0.05). The consumer survey demonstrated the interest of consumers towards the new product, as it was perceived similar to more commonly consumed teas, while from a sensory point of view, a vegetal and hay flavour were more defining for the product.
Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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Open AccessArticle
Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines
by
Mariana Maante-Kuljus, Kadri Karp, Reelika Rätsep, Leila Mainla, Angela Koort, Priit Põldma, Hedi Kaldmäe and Ulvi Moor
Beverages 2024, 10(3), 59; https://doi.org/10.3390/beverages10030059 - 11 Jul 2024
Abstract
The objective of the study was to determine the effect of vintage and cultivar on the total polyphenol content and the antioxidant activity of wines made from the white wine cultivar ‘Solaris’ and the red wine cultivar ‘Zilga’ (both with skin maceration). The
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The objective of the study was to determine the effect of vintage and cultivar on the total polyphenol content and the antioxidant activity of wines made from the white wine cultivar ‘Solaris’ and the red wine cultivar ‘Zilga’ (both with skin maceration). The second goal was to describe the polyphenolic profile of ‘Solaris’ wine and compare it with that of ‘Zilga’ wine. Spectrophotometric methods were employed to determine the total polyphenol content and the antioxidant activity. High-performance liquid chromatography (HPLC) was used to determine the polyphenol composition. The total polyphenol content and the antioxidant activity of ‘Solaris’ wine differed significantly from that of ‘Zilga’ wine in the experimental years from 2021 to 2023. Significant differences between the wines also occurred on average over the years, with a significantly higher total polyphenol content and antioxidant activity obtained for the red wine of ‘Zilga’. However, both wines were similarly influenced by vintage over the three-year experimental period. The antioxidant activity showed a high correlation with the total polyphenol content. The polyphenolic profile of ‘Solaris’ wine differed notably from that of ‘Zilga’ wine. While ‘Solaris’ wine exhibited lower levels of phenolic acids and flavonols, the content of the flavanols was significantly higher, even double that of ‘Zilga’ wine. Among the flavanols, there was a remarkably high content of catechin and epicatechin.
Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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Open AccessArticle
Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
by
Juan Daniel Camacho-Teodocio, Tzayhri Gallardo-Velázquez, Guillermo Osorio-Revilla, Eduardo Castañeda-Pérez, Claudia Velázquez-Contreras, Maribel Cornejo-Mazón and Diana Maylet Hernández-Martínez
Beverages 2024, 10(3), 58; https://doi.org/10.3390/beverages10030058 - 10 Jul 2024
Abstract
The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during
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The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity.
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(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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Table 1, plus the day on which it was analyzed.
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">p < 0.05) between beverages using the same method (ABTS or DPPH). Different capital letters indicate significant differences (p < 0.05) for the same sample before and after heat treatment. The code of the beverages is shown in Table 2.
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">p < 0.05) in the same beverage at different storage times. Different capital letters indicate significant differences (p < 0.05) among beverages with the same formulation but with and without thermal treatment for 60 days of storage at 4 °C. The code of the beverages is shown in Table 2.
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">Table 2.
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